John Myers
Ingredients for 2 servings:
- 1 ½ kg asparagus, also white and green mixed
- some sugar
- some butter
- 200 g crème fraîche
- 1 bunch of chives
- 3 tbsp vinegar, light mild
- 3 tbsp olive oil
- 3 tbsp honey, soft or liquid
- salt and pepper
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
savory with crème fraîche and chives
Peel the asparagus (depending on the variety) (for thick stalks, you’ll have 1 kg of peeled asparagus left over from 1.5 kg), cut diagonally into approximately 2 cm wide pieces, and cook in well-salted water with sugar and a knob of butter for just a few minutes until not too soft. Drain, drain well, and let cool slightly. Mix the crème fraîche with honey, vinegar, and olive oil, season with salt, pepper, and stir in the finely chopped chives. Add the slightly cooled and thoroughly drained asparagus and let it simmer for at least 2 hours. Season again with salt, pepper, and honey; the salad can tolerate strong seasoning. The specified amount is calculated as a cold dinner for two hungry people; it goes best with a buttered bread or ham sandwich.
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